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WO 2013/064736 Al 10 May 2013 (10.05.2013) P O P CT

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WO 2013/064736 Al 10 May 2013 (10.05.2013) P O P CT (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization I International Bureau (10) International Publication Number (43) International Publication Date WO 2013/064736 Al 10 May 2013 (10.05.2013) P O P CT (51) International Patent Classification: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, C12N 9/10 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, (21) International Application Number: KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, PCT/FI2012/05 1048 ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (22) International Filing Date: NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, 3 1 October 2012 (3 1.10.2012) RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, (25) Filing Language: English ZM, ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, 201 16074 1 November 201 1 (01. 11.201 1) FI GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, (71) Applicant: VALIO LTD [FI/FI]; Meijeritie 6, FI-00370 TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, Helsinki (FI). EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, (72) Inventors: RAJAKARI, Kirsi; c/o Valio Ltd, Meijeritie 6, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, FI-00370 Helsinki (FI). HOTAKAINEN, Kai; c/o Valio ML, MR, NE, SN, TD, TG). Ltd, Meijeritie 6, FI-00370 Helsinki (FI). MYLLARINEN, Paivi; c/o Valio Ltd, Meijeritie 6, FI- Declarations under Rule 4.17 : 00370 Helsinki (FI). — as to applicant's entitlement to apply for and be granted a (74) Agent: KOLSTER OY AB; ISO Roobertinkatu 23, P.O. patent (Rule 4.1 7(H)) Box 148, FI-00121 Helsinki (FI). Published: (81) Designated States (unless otherwise indicated, for every — with international search report (Art. 21(3)) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, © (54) Title: A LIQUID ENZYME FORMULATION AND A PROCESS FOR ITS PREPARATION (57) Abstract: The present invention relates to a liquid enzyme formulation, particularly to a liquid and stable formulation compris - ing a crosslinking enzyme and/or an enzyme modifying milk proteins. Particularly the present invention relates a liquid and stable S transglutaminase formulation. In addition, the present invention relates to a method for preparing a liquid enzyme formulation. A LIQUID ENZYME FORMULATION AND A PROCESS FOR ITS PREPARATION FIELD OF THE INVENTION [0001] The present invention relates to a liquid enzyme formulation, particularly to a liquid and stable formulation comprising a crosslinking enzyme and/or an enzyme modifying milk proteins. Particularly the present invention relates a liquid and stable transglutaminase formulation. In addition, the pre sent invention relates to a method for preparing a liquid enzyme formulation. BACKGROUND OF THE INVENTION [0002] Enzyme formulations comprising a crosslinking enzyme and/or an enzyme modifying milk proteins, such as laccase, tyrosinase, perox idase, sulfhydryl oxidase or glucose oxidase are commercially available both in powder and liquid formulations. However, transglutaminase and protein glu- taminase products are currently in the market only in powder form. The use of a powdered enzyme product is not totally accepted due to the dust formation in all production plants. The health hazards resulting from the dusting have in curred concerns among the workers, especially. [0003] A transglutaminase derived from Streptoverticillium moba- raense strain and a process for its preparation has been disclosed in the Euro pean patent No. 0 379 606 B 1 . Further, a method for the production of a transglutaminase using a gene isolated from Streptomyces lydicus strain is disclosed in the European Patent No. 0 777 726 B 1 . [0004] One of the problems associated with formulating an enzyme, such as a transglutaminase, in liquid form, is the lack of stability of the formula tion. Further, one of the disadvantages associated with the present liquid e n zyme formulations is that they contain at least one preservative. BRIEF DESCRIPTION OF THE INVENTION [0005] An object of the present invention is thus to provide a liquid enzyme formulation comprising transglutaminase and/or another milk protein crosslinking and/or modifying enzyme such as laccase, tyrosinase, peroxidase, sulfhydryl oxidase, glucose oxidase or protein glutaminase, which is stable and can be stored for a time period required from a commercial formulation in a room temperature or in temperatures of a refrigerator and/or a freezer. [0006] Another object of the present invention is to provide a liquid formulation comprising a transglutaminase, which is stable and can be stored for a time period required from a commercial formulation in a room tempera ture or in temperatures of a refrigerator and/or a freezer. [0007] A further object of the present invention is to provide a meth od for the preparation of a stable, liquid enzyme formulation comprising trans glutaminase and/or another milk protein crosslinking and/or modifying enzyme. [0008] An even further object of the present invention is to provide a method for the preparation of a stable, liquid formulation comprising a transglu taminase. [0009] The objects of the invention are achieved by the formulations and methods set forth in the independent claims. Preferred embodiments of the invention are described in the dependent claims. [0010] Other objects, details and advantages of the present inven tion will become apparent from the following detailed description and examples. DETAILED DESCRIPTION OF THE INVENTION [001 1] Milk protein crosslinking and/or modifying enzymes such as transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryl oxidase and pro tein glutaminase catalyze milk protein modifications. There seems to be syner gism within the action of these enzymes and further with the action of glucose oxidase. Without being bound by any theory glucose oxidase and/or peroxi dase seem to catalyze reactions wherein oxygen is released through hydrogen peroxide formation. The oxygen can then catalyze (oxidate) crosslinking of ty rosinase. [0012] Milk protein crosslinking and/or modifying enzymes such as transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryl oxidase and pro tein glutaminase optionally together with glucose oxidase are used in the man ufacture of processed fish, meat and egg products, pastes and pates, fruits, berries and vegetables, soy products, cereal products, bread and bakery prod ucts. [0013] Following milk protein crosslinking and/or modifying enzymes are all relevant in food prosessing in dairy or other food categories. [0014] Transglutaminases are a family of enzymes (EC 2.3.2.1 3) that catalyze the generation of covalent linkages between the glutamine and lysine amino acid residues present in the protein molecules. When linkages are formed, ammonia is released. [0015] Laccases (EC 1. 1 0.3.2) derived from fungi and bacteria, such as, fungus Trametes hirsute, catalyze the crosslinking between carbohy drates and proteins (oxidation of aromatic compounds and cysteine) with a p plications in food processing for reduction of allergenicity, for example. [0016] Tyrosinases (EC 1.14.1 8.1 ) are enzymes which catalyzes the oxidation of phenols such as tyrosine, with applications in food processing for reduction of allergenicity, for example. [0017] Peroxidases (EC 1. 1 1. 1 .7) are a family of enzymes that cata lyze the oxidation of aromatic compounds with applications in food processing for reduction of allergenicity, for example. [0018] Sulfhydryl oxidase (EC 1.8.3.3) catalyzes the formation of d i sulfide bonds, oxidation of glutathione. [0019] Protein glutaminase catalyzes the deamidation of protein bound glutamine, and glutamine is converted to glutamic acid. [0020] Glucose oxidase catalyzes the formation of protein crosslinks and oxidative gelation of pentosans. [0021] Milk protein crosslinking and/or modifying enzymes such as transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryl oxidase and pro tein glutaminase are used in dairy industry to stabilize the structure of milk- based products. In addition to dairy industry, these enzymes are used in the manufacture of processed fish, meat and egg products, pastes and pates, fruits, berries and vegetables, soy products, cereal products, bread and bakery products. Accordingly, a liquid enzyme formulation is suited for the manufac ture of dairy, processed fish, meat, egg, pastes and pates, fruits, berries and vegetables, soy, cereal, bread and bakery products, for example. The use of a liquid enzyme preparation would be more practical and advantageous than the use of powder formulation, especially in the industrial scale manufacturing. [0022] Transglutaminases are most active in the pH range from 5.2 to 8 . When a liquidized transglutaminase is stored at pH 5.2 or at pH 8, the enzyme loses its activity quickly. After storing a transglutaminase at pH 5.2 for 7 days at room temperature or in the temperature of a refrigerator, only half of the activity is left. [0023] The invention is based on the finding that when a transglu taminase, tyrosinase or protein glutaminase is stored in a suspension of a polyol, such as glycerol or sorbitol, and water in the pH range from 4.4 to 5.1 , its activity is remained moderately during storage at room temperature and excellently during storage in the temperatures of a refrigerator and/or a freezer. In addition, the invention is based on the finding that when a transglutaminase together with a protein glutaminase is stored in a suspen sion of glycerol and water at pH 4.6, the activity of the enzymes remained moderately during storage at room temperature and excellently during sto r age in the temperatures of a refrigerator and/or a freezer.
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